Veal Sweetbread And Bacon Pie Food

KENTUCKY PIE

Steps:

• 1. To make the crust: In a food processor, pulse the flour, salt, and sugar to mix. Add the butter and pulse until the mixture resembles coarse meal with pea-sized pieces. Sprinkle the ice water on top and pulse until large clumps form. Press the dough into a disk, wrap tightly in plastic wrap, and refrigerate until firm, about 1 hour. 2. On a lightly floured work surface, roll the dough into a 12-inch round. Fit into a 9-inch pie dish. Tuck in the overhang and decoratively crimp the edges. Freeze while heating the oven. 3. Preheat the oven to 350°F. Prick the bottom of the dough all over with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake until the is golden and dry, about 20 minutes. Remove the parchment and pie weights. Return the crust to the oven and continue baking until golden brown, about 5 minutes. Let cool slightly on a wire rack. 4. Meanwhile, make the filling: In a large bowl, whisk the eggs and sugar. Continue whisking while adding the butter, then the bourbon. Stir in the flour until well combined. Stir in the walnuts and chocolate chips. Pour into the warm pie shell. 5. Bake until the filling is set and the top golden, about 30 minutes. Cool in the pan on a wire rack. Serve warm or room temperature.

SWEETBREAD

Steps:

• In a large bowl, combine the coconut, sugar, margarine, raisins, cherries, salt, and flour. Mix to combine.
• In a measuring cup, mix the yeast with the warm water. Add to the flour mixture, along with the egg. The dough should be sticky.
• Leave the dough in the mixing bowel and let it rest, loosely covered with plastic wrap or a kitchen towel for 1 hour, or until doubled in size.
• Preheat oven to 350 degrees F.
• Divide dough into 2 pieces. Gently knead each piece on a generously floured board and place in 2 buttered loaf pans. Let the dough rest until it doubles in size, once more. Bake until golden in color, about 50 minutes.
• Remove from the oven and place on a cooling rack. Mix sugar and water and brush over hot sweetbread. Leave to cool.

VEAL SWEETBREADS WITH DATES, MAUI ONIONS AND PUFF PASTRY

Steps:

• For the Sweetbreads: Dice all of the vegetables and place in a pot with cold milk. Add herbs and spice and rinsed sweetbreads. Bring to a boil over high heat. Once to full boil, cover and remove from heat, allow sweetbreads to cool completely in milk. Clean off any excess membranes and separate into 1--inch nuggets. Reserve, refrigerated, until needed.
• For Onions: Slice the onions into 1/4-inch wedges and toss them in liquid veal jus. Season well and spread on a non-stick pad. Roast in a preheated 275 degree oven until brown, but still crisp. Reserve at room temperature.
• For the Sweetbread Fricasee: Heat a heavy saute pan over high heat and add butter. Flour and season the sweetbreads with salt and pepper. Add to the foaming butter. Color light golden brown. Add the baked onions, garlic puree, and diced dates. Saute briefly. Deglaze with sherry vinegar and reduce. Add veal jus and parsley. Reduce to a glaze.
• For the garnish: Saute the mixed greens in olive oil and place in puff pastry shell. Cover over with sweetbreads and garnish with chervil. Serve hot.

STUFFED SWEETBREADS

Steps:

• Preheat an oven to 375 degrees F.
• In a medium mixing bowl, combine the hard boiled eggs, parsley, onions, bread crumbs, melted butter, and enough broth, as needed, to make a wet stuffing. Pat the sweetbreads dry with a paper towel and make a pocket in the middle of the sweetbreads big enough to fill. Season the sweetbreads with salt and pepper and fill cavity with stuffing mixture. Heat the grapeseed oil in a medium skillet with an oven safe handle. In a shallow bowl, season flour with salt and pepper and dredge sweetbreads in flour, shaking off excess. Gently transfer sweetbreads to hot skillet and sear for 3 to 4 minutes per side. Place the whole pan in the preheated oven to finish. Test for doneness after about 5 more minutes by touching the sweetbreads to see if the interior has "tightened up" enough so it will remain intact when it is sliced. When this point has been reached remove from oven and let rest for about 20 minutes to allow all the flavors to flow back into the sweetbreads and allow it to set up before slicing.

SAUTEED SWEETBREADS (LAMB OR VEAL)

Steps:

• Put Salt& vinegar in a saucepan with enough water to cover the sweet breads, bring to a boil.
• Add sweetbreads, cover and simmer for 20 minutes.
• Immediately drain and cover with cold water.
• Drain and cover with cold water.
• Remove all the membranes and tubes.
• Slice in half crosswise (you'll have 8 halves).
• Dredge in flower& garlic.
• Heat butter& oil in a skillet.
• Saute the sweetbreads until browned3-5 minutes.
• Sprinkle with the bacon.

SWEETBREADS (PAN SEARED)

Steps:

• Place the salt and vinegar into a saucepot, with enough water to cover the sweetbreads, and bring to a boil.
• Add the sweetbreads, cover the pot, and simmer for 20 to 30 minutes.
• Drain and cover with cold water.
• Remove all membranes and tubes.
• Slice each sweetbread in half crosswise.
• Mix the flour and garlic powder together and dredge the sweetbreads in the flour mixture.
• Heat butter and oil in a skillet until very hot.
• Place the sweetbreads and shallots into the hot skillet and once you place them in, DO NOT move them around.
• When they are a light golden color on the bottom side, (about 3 to 5 minutes), with tongs, carefully turn them over to sear the other side until that side becomes a light golden color.
• Remove the sweetbreads and plate them as you desire. Garnish them with the Italian parsley leaves and serve as a wonderful appetizer.